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All Journal Jurnal Ilmiah Universitas Batanghari Jambi Journal of Economic, Bussines and Accounting (COSTING) At-Tafkir Jurnal Komunikasi Profesional Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Tourism Scientific Journal Dinasti International Journal of Education Management and Social Science Community Engagement and Emergence Journal (CEEJ) REMIK : Riset dan E-Jurnal Manajemen Informatika Komputer SIGMA TEKNIKA Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Darma Agung Jurnal Cafetaria Economics and Digital Business Review Jurnal Abdimas Bina Bangsa Journal of Accounting and Management Innovation Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Pendidikan dan Perhotelan Jurnal Mekar Jurnal Multidisiplin West Science Jurnal Bisnis dan Manajemen West Science Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Event, Travel and Tour Management Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat Journal of Innovative and Creativity Journal of Management Edumaspul: Jurnal Pendidikan
Tirta Mulyadi
Politeknik Pariwisata Batam
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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Enhancing Social Solidarity And Self-Reliance Through The Distribution Of Basic Food Aid At Al Amani Orphanage Batam City Mulyadi, Tirta; Ilham, Wahyudi; Hari Sandi; Yusakh Yama Langi; Bowen Algren Wuysang
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.387

Abstract

This community engagement initiative was designed to enhance social cohesion and promote self-sufficiency among the residents of the Al Amani Orphanage in Batam City through the structured distribution of staple food packages. The program emerged from the pressing need to assist economically disadvantaged children while simultaneously cultivating a spirit of collective responsibility and empathy within the broader community. The implementation involved not only the delivery of essential food supplies but also the facilitation of educational activities aimed at reinforcing the importance of mutual support and shared social values. Furthermore, the initiative encouraged the development of sustainable, community-based self-help practices. The outcomes of this program suggest that beyond fulfilling immediate nutritional needs, the activities contributed significantly to raising social awareness, reinforcing the ethos of social care, and fostering collaborative engagement. This demonstrates that even small-scale, community-driven interventions possess the potential to meaningfully contribute to the construction of inclusive, compassionate, and resilient social structures. Keywords: Community Engagement, Social Cohesion, Al Amani Orphanage
Optimalisasi Customer Engagement Melalui Manajemen Konten Pemasaran Di Platform Digital Mulyadi, Tirta; Marsari, Endy Gunanto; Gusti, Yenni Kurnia; Launtu, Ansir; Maskikit, Coleta
Community Engagement and Emergence Journal (CEEJ) Vol. 6 No. 5 (2025): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v6i5.9090

Abstract

Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman pelaku usaha kecil mengenai manajemen konten pemasaran digital sebagai strategi optimalisasi customer engagement. Perkembangan teknologi informasi dan perubahan perilaku konsumen telah mendorong pelaku usaha untuk beradaptasi melalui pemanfaatan media sosial dan platform digital. Metode kegiatan menggunakan pendekatan partisipatif berupa workshop, diskusi interaktif, dan pendampingan langsung. Materi pelatihan difokuskan pada strategi pembuatan konten kreatif, penjadwalan unggahan, pemanfaatan analitik digital, serta teknik interaksi dengan audiens. Evaluasi dilakukan melalui pre-test, post-test, serta observasi terhadap praktik manajemen konten yang diterapkan peserta. Hasil menunjukkan adanya peningkatan signifikan dalam pemahaman digital marketing, kemampuan mengelola konten, serta peningkatan engagement audiens pada akun media sosial usaha peserta. Program ini menegaskan pentingnya literasi pemasaran digital dalam memperkuat daya saing usaha kecil di era transformasi digital.
INOVASI PRODUK MAKANAN DAN MINUMAN UNTUK MENINGKATKAN NILAI BAHAN LOKAL DI SMA 26 KOTA BATAM Rosie Oktavia Puspita Rini; ilham, Wahyudi; Mulyadi, tirta; Nuryanto, heri
JURNAL KEKER WISATA Vol. 2 No. 1 (2024): JANUARI 2024
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v2i1.204

Abstract

SMA 26 is one of the state schools in Batam City. Batam 26 High School or known as Smandanam is a superior school which aims to produce a generation of knowledge and superior character. The PKM Team for the Batam Culinary Management Study Program and Tourism Polytechnic through PKM Activities chose SMA 26 as a partner because the school needs to increase self-development through student innovation through local food. Apart from that, its PKM activities are also in line with the Food Technology and Entrepreneurship courses. The selection of products to innovate is based on discussions between partners and their PKM teams. Based on the results of dedication to innovative learning in building student character in elementary schools, it is that in innovative learning teachers must prioritize fun learning to improve innovative learning outcomes and have students who have good character in learning.
PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM Mulyadi, Tirta; Suci Permata Sari
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.33

Abstract

The gonggong snail is one of the marine biota whose distribution is abundant in Indonesia, especially Batam City. The utilization rate of gonggong snails in Batam City has not been maximized due to the lack of public knowledge to process gonggong snails into processed products that have higher economic value. This research was conducted to develop the use of gonggong snails as a new processed product in the food sector that can be used as a business opportunity. Researchers use gonggong snails as raw material for making sausages. This is done to increase the potential of gonggong snails and can become one of the typical foods of Batam City. This type of research is using a pre-experimental design with a one shot case study method. Using two comparison samples of gonggong snail meat and chicken meat as much as them . Data collection techniques using hedonic quality test and hedonic test with research instruments using a questionnaire. The number of panelists as many as 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann Whitney test. The results of the Mann Whitney test showed that there was no significant difference in the taste, color and texture of the gonggong snail sausage, while in scent there was a significant difference. The results of the hedonic test showed that the panelists preferred the taste and scent of the gonggong snail sausage with formulation B , the color that the panelists preferred was the gonggong snail sausage with formulation A, while for the texture of the sausage The panelists Gonggong snails liked both formulations A and B.
Pelaksanaan Pemeliharaan Sarana dan Prasarana Pendidikan pada Madrasah Ibtidaiyah Mulyadi, Tirta; Pranawukir, Iswahyu; Sovianti, Rina; Fadil Mediwinata, Ahmad; Afif Alfiyanto; Hidayati, Fitri
At-Tafkir Vol 15 No 1 (2022): AT-TAFKIR: Jurnal Pendidikan, Hukum dan Sosial Keagamaan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) IAIN Langsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32505/at.v15i1.4357

Abstract

This study aims to analyze the implementation of the maintenance of educational facilities and infrastructure at MI Nurul Ulum and analyze the factors that influence it. In this study, the researcher used a qualitative research type using a qualitative descriptive approach. The research data were collected using the method of observation, interviews, and documentation. The techniques used in data analysis are data reduction, data presentation, and drawing conclusions. The results of this study indicate that the implementation of the maintenance of educational facilities and infrastructure at MI Nurul Ulum can be said to be quite good in terms of the indicators of the implementation of the maintenance of educational facilities and infrastructure, namely coordination, motivation, communication and direction. The implementation that has been carried out has been considered quite good although there are still shortcomings in the implementation of the maintenance of these facilities and infrastructure. Therefore, in the implementation of the maintenance of facilities and infrastructure, it should be further improved in order to achieve the previously planned goals. The supporting factors for the implementation of the maintenance of educational facilities and infrastructure are school facilities, recording of facilities and infrastructure, the role of school committees, and teacher involvement. While the inhibiting factors are the lack of budget, limited human resources in accordance with their fields, and goals that are less focused.
Kajian Potensi Ekowisata Hutan Mata Kucing sebagai Daya Tarik Wisata Alam di Kota Batam Chelsea, Chelsea; Mulyadi, Tirta; Silitonga, Frangky
Jurnal Ilmiah Universitas Batanghari Jambi Vol 25, No 1 (2025): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v25i1.5680

Abstract

This research aims to analyze the condition of the Mata Kucing Tourist Forest as one of the natural tourist attractions in Batam City, Indonesia. A descriptive qualitative analysis approach and a SWOT analysis tool, this research evaluates the internal and external factors that influence the management and development of the Mata Kucing Tourism Forest area. Data was collected through interviews, questionnaires and observations. The research results show that the area has strengths in its strategic location, adequate facilities and attractive natural environment. However, several weaknesses such as lack of promotion and sufficient supervision are challenges. Opportunities for development include the use of public transport, affordability and animal diversity. The threat is mainly related to the prices of food and drinks in tourist forests. Based on the SWOT analysis, a development strategy is proposed to exploit internal strengths and external opportunities while overcoming internal weaknesses and anticipating external threats.
PEMASARAN BUDAYA DAN WARISAN: MEMPROMOSIKAN PRODUK DAN PENGALAMAN BUDAYA LOKAL UNTUK MENDUKUNG KEBERLANJUTAN BUDAYA DAN EKONOMI Mulyadi, Tirta; Nurhayati, Siti; Rahayu, Betty; Irmawati, Irmawati; Mas'ud, M. Imron
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 No. 2 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i2.26896

Abstract

Pemasaran budaya dan warisan telah menjadi topik yang semakin penting dalam konteks globalisasi saat ini. Artikel ini mengadopsi pendekatan literature review untuk mengeksplorasi strategi pemasaran yang efektif dalam mempromosikan produk dan pengalaman budaya lokal guna mendukung keberlanjutan budaya dan ekonomi. Melalui analisis literatur yang mendalam, artikel ini membahas konsep pemasaran budaya, pentingnya warisan budaya dalam ekonomi lokal, serta peran pemasaran dalam mempertahankan dan mengembangkan keberlanjutan budaya. Pertama, artikel ini menggali konsep pemasaran budaya yang melibatkan penggunaan elemen budaya dalam strategi pemasaran untuk menciptakan nilai tambah bagi produk dan pengalaman. Kedua, artikel ini menyoroti pentingnya warisan budaya sebagai aset ekonomi yang dapat menggerakkan pertumbuhan ekonomi lokal melalui pariwisata budaya, kerajinan tradisional, dan seni lokal lainnya. Ketiga, artikel ini menjelaskan peran kunci pemasaran dalam membangun kesadaran, apresiasi, dan konsumsi terhadap produk dan pengalaman budaya lokal, serta bagaimana hal tersebut dapat memberikan kontribusi positif terhadap keberlanjutan budaya dan ekonomi
PELATIHAN MANAJEMEN PEMASARAN UNTUK PENGRAJIN: DARI BRANDING HINGGA PENJUALAN Mulyadi, Tirta; Iswahyuningsih, Iswahyuningsih; Wardani, Dewi Ratih Kusuma; Utomo, Bekti; Silalahi, Pristanto
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.35818

Abstract

Pelatihan manajemen pemasaran untuk pengrajin merupakan aspek krusial dalam mengoptimalkan potensi produk kerajinan tangan di pasar yang kompetitif. Artikel ini mengkaji literatur terkait pelatihan manajemen pemasaran yang dirancang khusus untuk pengrajin, dengan fokus pada tahapan dari branding hingga penjualan. Metode literature review digunakan untuk menelaah berbagai studi dan sumber yang membahas strategi pemasaran efektif, teknik branding, dan pendekatan penjualan yang telah diterapkan dalam industri kerajinan. Temuan utama dari review ini menunjukkan bahwa pelatihan yang terstruktur dan berbasis pada kebutuhan spesifik pengrajin dapat meningkatkan visibilitas merek, menarik pelanggan, dan pada akhirnya, meningkatkan penjualan. Artikel ini juga menyoroti pentingnya pemahaman tentang segmentasi pasar, positioning produk, serta penggunaan platform digital untuk pemasaran. Penelitian ini bertujuan untuk memberikan panduan praktis bagi pengrajin dalam mengembangkan keterampilan manajerial yang dapat mendukung pertumbuhan bisnis mereka. Temuan ini diharapkan dapat memberikan kontribusi terhadap pengembangan strategi pelatihan yang lebih efektif dan relevan di masa depan.
Strategy to Increase Tourism and Economic Growth in West Java Mulyadi, Tirta
Journal of Management Vol. 3 No. 1 (2024): January - June
Publisher : Yayasan Pendidikan Belajar Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Three forces are constantly in charge of expanding output: capital growth, improvements in technology, and an increase in the number and quality of labour. Due to its multisectoral nature, tourism is today a viable alternative industry for economic growth in developing nations like Indonesia. The purpose of this study is to determine the relationship between the gross domestic product (GRDP) and the number of workers, tourists, and gross value added in the West Java Province. Five West Javan districts were included in the panel data study, which covered the years 2013–2023
ANALISIS PERILAKU FOOD WASTE KONSUMEN DI RESTORAN SEDERHANA MASAKAN PADANG KOTA BATAM Farisya, Nada; Saputra, Eryd; Mulyadi, Tirta
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 5 No. 2 (2025): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPPV5i2.08

Abstract

Permasalahan food waste masih menjadi isu serius pada sektor restoran, termasuk di Rumah Makan Padang yang identik dengan keberagaman lauk dan porsi melimpah. Penelitian ini bertujuan untuk menganalisis perilaku konsumen dalam menyebabkan terjadinya food waste di Rumah Makan Padang Sederhana Kota Batam dengan menggunakan pendekatan Theory of Planned Behavior (TPB). Penelitian ini menggunakan metode kualitatif deskriptif melalui wawancara mendalam, observasi, dan dokumentasi terhadap 3 konsumen, 1 manajer, dan 1 karyawan. Hasil penelitian menunjukkan bahwa food waste umumnya berupa nasi, sayur, dan pendamping lauk, yang muncul karena kebiasaan mencoba banyak menu, porsi di luar kebutuhan, rasa kenyang, serta pengaruh suasana sosial ketika makan berkelompok. Analisis TPB menunjukkan bahwa sikap permisif terhadap sisa makanan, norma subjektif berupa perilaku meniru pesanan teman, dan rendahnya kontrol diri dalam memperkirakan porsi menjadi faktor utama terbentuknya food waste. Dari sisi restoran, belum terdapat kebijakan khusus yang mendorong konsumen untuk mengurangi sisa makanan, sehingga tanggung jawab pengendalian masih berpusat pada konsumen. Temuan ini menegaskan bahwa food waste di restoran muncul akibat kombinasi faktor psikologis dan situasional. Penelitian ini merekomendasikan edukasi visual, opsi porsi kecil, serta ajakan membungkus sisa makanan untuk meminimalkan food waste. Implikasi penelitian ini dapat menjadi dasar strategi pengelolaan food waste di restoran serta rujukan untuk penelitian lanjutan.
Co-Authors Abdul Wahab Adhy Firdaus Afif Alfiyanto Afif Alfiyanto Afriani, Miratia Agus Suyatno Ahmad Fadil Mediwinata Ana Rusmardiana Andiani, Paramita Ansarullah Lawi Anwar, Muh. Abduh. Arief Yanto Rukmana Asman Abnur, Asman Atmaja, Hari Sandi Aulia Agung Dermawan Bowen Algren Wuysang Cakranegara, Pandu Adi Chelsea, Chelsea Dailami Dailami Darmawati Manda Dasep Supriatna Dendi Zainuddin Hamidi desi kristanti, desi Dewi Yanti Dimas Akmarul Putera Eryd Saputra Eva Purnamasari Fadil Mediwinata, Ahmad Farisya, Nada Fitri Hidayati Fitri Hidayati Frangky Silitonga Gunawan, Agung Arif Hafidz Hanafiah Hari Sandi Hatta, Heliza Rahmania Haufi Sukmamedian Heri Dermawan Heri Nuryanto, Heri Ilham, Wahyudi Irmawati Irmawati Iswahyu Pranawukir Iswahyuningsih, Iswahyuningsih Jayanto, Imam Juregi, Tria Kelemens Mere LAUNTU, ANSIR Lubis, Renny Marsari, Endy Gunanto Mas'ud, M. Imron Maskikit, Coleta Miratia Afriani Miratia Afriani Mokhamad Yaurizqika Hadi Muh. Abduh Anwar Muhammad Asir Muhammad Azizi Muhammad Fatkhurohman Albashori Muhammad Reza Aulia Mulyadi Mulyadi Novitasari, Salwa Aulia PA Andiena Nindya Putri Puspita Rini, Rosie Oktavia Putri, Delisa Frananda Rahayu, Betty Rina Sovianti Rosento Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Rusydi Fauzan sabil sabil, sabil Silalahi, Pristanto Siti Nurhayati Sovianti, Rina Srifatmawati Ahmad Suci Permata Sari Sunarni Sunarni Syafruddin Rais, Syafruddin Syamsul Arifin Tamaulina Br Sembiring Tito Pratama Utomo, Bekti Victor Prasetya, Hartoyo Wahyudi Ilham Wahyudi Ilham Wardani, Dewi Ratih Kusuma Wibowo, Agung Edy Widi Hardini, Widi Wijaya Adi Putra Yenni Kurnia Gusti Yusakh Yama Langi Yusuf, Abd Rahman